Application of the Chinese Steamed Bun Starter Dough (CSB-SD) in Breadmaking

作者：Keeratipibul Suwimon^*; Luangsakul Naphatrapi; Otsuka Shinya; Sakai Shigeru; Hatano Yasushi; Tanasupawat Somboon

来源：Journal of Food Science, 2010, 75(9): E596-E604.

DOI：10.1111/j.1750-3841.2010.01845.x

• bread
• Chinese steamed bun
• lactic acid bacteria
• sourdough
• yeasts

The application of Chinese steamed bun starter dough (CSB-SD) in breadmaking was investigated. The activation of CSB-SD to activate the growth of lactic acid bacteria (LAB) and to increase the number of yeast, prior to making bread, was conducted by mixing CSB-SD with wheat flour and water and then incubating for 24 h. Wheat flour was then substituted by this activated CSB-SD (aCSB-SD) at 10%, 30%, and 50% (w/w) to make bread. Dough and bread properties were studied comparing to the control (without aCSB-SD). From the farinograph results, a high aCSB-SD substitution level resulted in a less stability in dough with a higher degree of softening. Extensigraph results suggested that after aging, all the substituted dough yielded a greater resistance to extension with lower extensibility values than the control. Substitutions with 30% and 50% (w/w) aCSB-SD significantly increased the total CO(2) gas generation. Scanning electron microscopy SEM images of the 30% and 50% (w/w) substituted dough showed a well-developed gluten matrix. The 50% (w/w) substituted breads obtained a greater risen volume, finer crumb grain, and retained more softness after 5-d storage than the control. In addition, both the 30% and 50% (w/w) substituted breads showed a slightly increased mold stability, as compared to the 0% and 10% (w/w) substituted breads.

• 出版日期2010-12